Herbs and Spices

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Running Header: Herbs and Spices Student’s Name: Instructor’s Name: Course Name & Code: Date of Submission: Essay Outline A. Introduction 1. Herbs: I. Basil II. Chives III. Fennel IV. Horseradish V. Rosemary VI. Thyme 2. Spices: I. Fenugreek II. Chicory III. Black pepper IV. Star anise V. Juniper VI. Saffron Herbs and Spices The term spice and herb are used in describing plant parts used in enhancing the taste or flavoring the food. An herb is a plant that is valued due to its scent, flavor, or other desirable qualities. Herbs are mainly used for medicines, cosmetic, cooking, and other spiritual purposes. A spice on the other hand is a dried root, leaf, bark, fruit or vegetative substance. It is used in nutritionally insignificant amounts as a food additive for the purposes of color, flavor, or as a preservative which kills or prevents the growth of harmful bacteria. Some of the common types of herbs include basil, chives, fennel, horseradish, rosemary, and thyme. Spices types include fenugreek, chicory, black pepper, star anise, juniper, and saffron. All these spices and herbs are from different origins and they have different seasons. They also have diversified social and cultural significance as well as cross cultural applications with different application in modern kitchens (John and Lesley 90). Basil is a tender herb cultivated for the aromatic leaves. It is grown chiefly for commercial purposes in the Mediterranean regions. Other regions include Cambodia, Vietnam, Thailand, Laos, and Taiwan. Other regions where it is grown are Northern Europe, south Island of New Zealand, and Canada. Basil is grown during hot, dry conditions due to its sensitivity to conditions. Post-harvest handling of Basil is crucial towards maintaining fresh quality of Basil. Basil is

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